Chipotle Chicken Salad with Potatoes and Pickles (Gluten Free)

This chipotle chicken salad is like nothing you have ever tried before. It is so flavorful that it will quickly become your new favorite salad. Unlike the usual chicken salad this one doesn’t contain celery. Instead, I put potatoes, onions and pickles. The dressing is what makes this salad special. It contains only two ingredients, sour cream and chipotle mayo. I chose that combination, because I wanted the salad to taste lighter than regular mayonnaise-based salad. The chipotle mayonnaise makes this salad slightly spicy and smoky. Just enough that it excites your tastebuds.

You can make this chipotle chicken salad for any gathering, game night, pool party or just regular daily meal. I love to make it on days where I have leftover rotisserie chicken that nobody wants to eat. You can make it in advance and store in the refrigerator. That way you always have something delicious for lunch or dinner.

Chipotle Chicken Salad with Onions and Pickles

Ingredients for the Chipotle chicken salad

Cooked chicken – for this recipe I used breast meat from a homemade rotisserie chicken. If you don’t have any cooked chicken meat you can bake two chicken breasts and chop them to cubes.
Potatoes – you can use russet or yellow potatoes. I had boiled baby potatoes in the fridge, and I used them. Although, I think that they were harder to peel and chop because of their tiny size. I wouldn’t recommend using baby potatoes.
Dill pickles – add whatever pickles you love. I used Kosher dill pickles from Trader Joe’s. They are my favorite.
Red onion – you can replace it with white, sweet or green onions. I think that even shallots would work great.
Sour Cream– I recommend using whole sour cream. In this recipe I used whole from Daisy
Chipotle mayonnaise – you can buy it at most grocery stores. You can also make your own by using my recipe. Another easy way to make chipotle mayonnaise is to use chipotle salsa or adobo sauce from a can with chipotles. Add a tablespoon of that to a cup of your favorite mayonnaise and stir.

Helpful tips about making the Chipotle Chicken Salad

Your potatoes should be the same size. If not chop them to equal pieces. This ensures even cooking.

You can peel the potatoes in advance or after boiling. Always add the potatoes in a cold water and then bring it to boil. Cook them for about 10-15 minutes depending on the size. Then drain and wash with cold water.

The amount of the ingredients is optional. You can add more chicken or pickles if you want. Adjust the taste to your liking.

I stir the dressing directly into the salad bowl. I love to do that when I make salads because it saves me some dishwashing.

Storing and food safety

Do not keep the chicken salad for more than two hours at room temperature!
Do not double dip your chips, crackers or vegetables in the chicken salad. That will introduce germs into the salad and spoil it fast.
Do not lick the spoon and put it back in the leftover salad.
Store any leftover salad in a food-safe container with a lid in the refrigerator for 3-5 days.
Do not eat chicken salad that has a strong off-putting smell.
Please note that after storing some water might separate from the chicken salad. Just stir again before serving.

Print Recipe

Chipotle Chicken Salad with Potatoes and Pickles

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Main Course, Salad

Keyword: chicken, chipotle, pickles, potatoes, sour cream

Servings: 6

Ingredients

½ lb cooked chicken meat mine was breast meat from rotisserie chicken
12 oz potatoes (about 2 cups cooked and chopped) mine were baby potatoes,but use whatever you have
½ cup finely chopped red onion about a half an onion
1 cup finely chopped pickles about 8-10 pickles

For the dressing

½ cup sour cream
½ cup Chipotle mayonnaise I used homemade (read the blog post on how to make it at home)
salt and pepper to taste

Instructions

Wash the potatoes and add them in a pot of cold water. Place the pot on the burner and bring to a boil. Cook until the potatoes are fork tender. Drain them and rinse with cold water. Set aside to cool off.
My potatoes were baby potatoes that I boiled and cooled in advance.
Chop the chicken to cubes, then cube the onion and the pickles.
In a large salad bowl add the mayonnaise and the sour cream. Stir well.
To the same bowl add the chopped chicken, onion and pickles. Stir to combine.
Serve on your favorite bread, cracker or a piece of lettuce.
Store any leftover salad in a food-safe container with a lid in the refrigerator for 3-5 days.